Posts Tagged by spicy
|November 9, 2015|
People used to tell me all the time that saying you “don’t have time” was an excuse. But I really believed I didn’t have time. And I used to look at those fit people who’d be at the gym every day and have these healthy looking meals packed with envy. I wished I had the time to meal prep they way they did.
I started a #90DayChallenge with my gym and since I started, I learned I DO have time. I spend one day over the weekend making all the food for the week. Then the rest of the week, I don’t have to slave over the stove every night trying to make something healthy, because I already did it already!
I had a few outings last week that I wasn’t sure I’d be able to get to a microwave. But I didn’t want a normal salad so I came up with this spicy Mexican corn salad. It’s a great option for a packed lunch because it’s a no-heat dish! (It’s also a no-cook dish so it’s super easy to prepare!) I just added a side of cold cocktail shrimp to add some protein to my meal and I’m ready for a healthy week.
Note: Notice my serving size is divided by 7 for easy meal prep. You’ll start to see a lot of my future recipes also divided by 7.
Mexican Corn Salad
Macros: 11.1g Fat, 33.1g Carbs, 7.5g Protein (Serves 7)*
- 3 cans of corn, no salt added
- 1 can of black beans
- 4 roma tomatoes, diced
- 1 red onion, diced
- 1/2 bundle of cilantro, chopped
- 4 cloves garlic
- 1 habanero pepper
- 1 tbsp coconut oil (in liquid form)
- 3 tbsp mayo
- Optional: cotija cheese
Gently toss the corn, black beans, tomato, onion, and cilantro together. (You can chop up some of the stem too. I’m lazy and don’t pluck off the leaves. I just chop the whole thing up.)
Next, put the habanero and garlic in a small food processor with the coconut oil and mayo and puree into a sauce (you definitely don’t want big chunks of habanero all in one bite). Then mix the sauce into the salad.
Top with some crumbled cotija cheese and serve with your choice of protein.
Spicy Note: if opting not to use a habanero pepper, feel free to use a garlic press and stir in the pressed garlic, coconut oil, and mayo – skipping any need for the food processor.
*Macros were calculated off Del Monte brand corn (5 cups), Sun Vista black beans (1.5 cups), 12 oz tomato, 10 oz onion, Hain organic brand coconut oil, Kraft mayo, and 3 oz cheese.
|October 23, 2013|
There are tons of tempting appetizers that pack more calories than cheeseburger. Stay away from creamy or cheesy apps and dip into some guacamole.
Avocados pack a dose of healthy fats into your diet – rich in vitamins A, C, E, K, B6 and your Omega-3s.
Really, where the turning point is when eating guacamole are the excessive amounts of chips usually involved. Just like when I go to any mexican food restaurant, I limit my number of chips before I even start eating them, counting the chips as I eat – that way I hold myself accountable to a quantifiable number.
- 2 avocados
- 1/4 cup fresh cilantro, finely chopped
- 1/4 of a roma tomato, finely diced
- 1/8 of a white onion, finely diced
- 1/2 of a jalapeño, finely diced, seeds removed
- 1 tsp lime
- 1 orange bell pepper (optional for garnish)
- blue corn chips (or the chips of your choice)
Cut avocados in half and remove the seed. Scoop out avacado from the peel and put in a mixing bowl. Using a fork, mash the avocado until you reach your desired consistency. (Personally, I like mine a little chunky.) Add the rest of the ingredients and stir together.
To make the Jack-O-Lantern bell pepper, use a pairing knife and cut a face out. (I free-handed it.) Pull any seeds or flesh out that interfere with the face through the cut mouth opening.
Serve with blue corn chips (they look black) and/or slices of orange bell pepper.
You can play around with the jalapeño and add more or less if you like things more mild or on the hot side. This recipe yields for a mild to medium guacamole (in my opinion).